From W2 Kitchen (YouTube)

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Sichuan Peppercorns: 2 tablespoons (divided into)

Ginger: 2 tablespoons (sliced extra if needed)

Beef Cheeks or other braising cuts: 1 kg (short ribs, brisket)

Fresh Ginger: 50 g (peeled and grated)

Garlic: 8 cloves (minced)

Doubanjiang (spicy broad bean paste for cooking, green parts reserved for garnish): 3 tablespoons

Fermented Black Beans (Douchi): 1 tablespoon (rinsed if very salty and lightly mashed)

Star Anise: 2 pieces

Plain Flour (all-purpose): 2 tablespoons

Light Soy Sauce: 1 tablespoon

Dark Soy Sauce: 1 tablespoon

Shaoxing Wine (or dry sherry): 2 tablespoons

Water or Stock: 800 ml (total added gradually, you may need more or less)

Chinese Black Rice Vinegar (or balsamic): 1 teaspoon (optional, for balancing)

Salt (optional): to taste

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1. Place 2 tablespoons of Sichuan peppercorns into a dry pan over medium heat. Stir frequently for 1-2 minutes, until they become aromatic (be careful not to scorch them). Remove from heat, allow to cool briefly, then grind or crush. Set aside half for later use.

2. Warm 2 tablespoons of neutral oil in a heavy pot or Dutch oven over medium-high heat. Pat the 1 kg beef cheeks dry and season lightly if you wish (bearing in mind the saltiness of Doubanjiang and black beans). Sear the beef in batches, ensuring you don't overcrowd the pan. Transfer browned beef to a plate or bowl. If there is a large amount of rendered fat, skim off any excess now.

3. Reduce the heat to medium-low. Add the grated ginger, crushed garlic cloves, and white parts of the scallions into the same pot. Gently cook for 2-3 minutes, stirring frequently.

4. Stir in 2 tablespoons Doubanjiang and 1 tablespoon fermented black beans. Cook for 1-2 minutes. Add 1 tablespoon chili powder (or to taste). Toast briefly in the oil for 30 seconds.

5. If the pot looks dry, drizzle in a little more of reserved beef fat. Sprinkle in 2 tablespoons plain flour, stirring continuously. Add 1 tablespoon of the ground Sichuan peppercorns. Stir and cook for 1-2 minutes.

6. Gradually add cold water or stock (start with about 300 ml, stirring as you pour) to avoid clumping. Keep adding liquid in small increments—up to 800 ml total—until you reach a consistency that's pourable but still thick. Stir in 1 tablespoon light soy sauce and 1 tablespoon dark soy sauce. Add 2 tablespoons Shaoxing wine. Taste and adjust seasoning.

7. Return the browned beef (1 kg) to the pot. Add enough water or stock to just cover the meat if needed. Bring to a gentle simmer, cover with a lid, and cook for 2-3 hours, or until the beef is very tender.

8. Once the meat is fork-tender, carefully remove it from the pot (it may start to fall apart). Increase the heat to medium and reduce the sauce until it coats the back of a spoon. Taste again, adjusting salt or soy sauce as necessary. Stir in 1 teaspoon of Chinese black rice vinegar (or balsamic) for balance, without making the dish taste vinegary. Return the beef to the pot to reheat briefly in the thickened sauce.

9. Sprinkle the remaining blanched Sichuan peppercorns over the dish. Top with the green parts of the scallions.

10. Serve on a plate, because you can.